Directions

Render the bacon and drain on a paper towels. In a small bowl combine 1/2 teaspoon of the salt, 1/2 teaspoon of the cayenne, 1/2 teaspoon of the black pepper, thyme, garlic, and 2 bay leaves, crumbled. Add the bacon to the spice mixture. With a sharp, pointed knife, make slits in the beef round, about 1-inch apart, being careful not to cut all the way through. Insert 2 to 3 pieces of the seasoned bacon into each hole. Season the beef with 1/2 teaspoon of the salt, 1/2 teaspoon of the cayenne, and 1/2 teaspoon of the black pepper. Heat the oil in a large heavy pot over medium-high heat and brown the beef for 4 to 5 minutes on each side. Remove the beef from the pot. Add 2 cups of the onions, carrots, and turnips. Make a bed of the vegetables of the bottom of the pot. Lay the beef on top and cook for 5 to 6 minutes, or until the vegetables are slightly wilted. Add 2 quarts of the water, or enough to cover the beef. Add 1/4 cup of the sherry and bring to a boil. Reduce to medium, cover and simmer, turning the beef several times, for about 3 hours, or until the meat is tender.

Season the veal rump with 1 teaspoon of the salt, 1/4 teaspoon of the cayenne, and 1/4 teaspoon of the black pepper. Put the veal in a large pot and add about 4 quarts of the water, or enough to cover the veal. Add the remaining 2 bay leaves, the garlic cloves, the remaining 1 cup onions, and the remaining 1/4 cup sherry and bring to a boil over medium-high heat. Reduce heat, cover, and simmer turning the veal several times, for about 3 hours or until tender. Remove the veal from the pot and skim off any fat that has risen to the surface. Remove the bay leaves. Pour off 1 cup of the broth and cool in the refrigerator for about 1 hour. Remove any fat or gristle from the veal. Shred the meat. Remove the beef from the pot. With a slotted spoon, remove the vegetables from the beef broth. Set aside. Discard the bay leaves. Skim off any fat that has risen to the surface. Combine 8 cups of the beef broth with the shredded veal and season with the remaining 1 1/2 teaspoons salt, remaining 1/2 teaspoon cayenne, and remaining 1/2 teaspoon black pepper. Add the gelatin to the cool veal stock. Whisk to dissolve the gelatin and let stand for 1 minute. Add this mixture to the beef stock and veal mixture and stir to combine. Lay 3 cups of the cooked vegetables in the bottom of a bowl large enough to accommodate the beef. Place the beef on top of the vegetables. Pour the beef broth and veal mixture over the beef. Cover and refrigerate for 8 hours, or until the gelatin sets. To serve, invert the bowl very carefully onto a large serving platter and unmold. The mold can be sliced and served on toasted slices of French bread with Creole mustard.

Recipe from Real and Rustic Cookbook, by Emeril Lagasse and Marcelle Bienvenu, published by William Morrow, 1997